Beef and Bean Burritos

These burritos are great for a family dinner, and the recipe is easily doubled for a crowd. They freeze beautifully, too, so make more and freeze them for another day. It’s nice to have some in the freezer for those evenings when you don’t feel like cooking or just don’t have time.

I use ground beef and refried beans, but you can experiment with other ingredients. Add a cup or so of canned black beans to the mixture, or spice them up with some finely chopped hot peppers—e.g., poblano, jalapeño, chipotle, or serrano. Or you could add heat with hot sauce or crusted red pepper flakes. Bell peppers or roasted peppers are also good in these burritos.

Ingredient Notes

• Ground Beef: Use lean ground beef to avoid excess grease. Ground turkey or chicken also work well.
• Onion & Garlic: Aromatics that add depth and flavor to the filling.
• Seasonings: Chili powder, cumin, oregano, salt, and pepper create classic Tex-Mex flavor.
• Refried Beans: These help bind the filling and add creamy texture.
• Enchilada Sauce: Red sauce adds flavor and moisture—divided for the filling and drizzling.
• Cheese: Monterey Jack, cheddar jack, or Mexican blend melt well inside and on top.
• Flour Tortillas: Burrito-size tortillas make for hearty portions and easy rolling.
• Toppings: Garnish with lettuce, sour cream, salsa, guacamole, or whatever your family enjoys.

Steps to Make Beef and Bean Burritos

1. Cook the ground beef, onion, and garlic in a skillet until the beef is browned. Drain excess fat.
2. Add the chili powder, cumin, oregano, salt, and pepper. Stir and let the mixture simmer for a few minutes.
3. Stir in the refried beans and half of the enchilada sauce. Heat through and keep warm.
4. Lay the tortillas flat and sprinkle each with a bit of cheese. Add the beef mixture, then top with more cheese.
5. Roll the tortillas into burritos, tucking in the ends to hold the filling.
6. Brown the burritos in a dry skillet until golden on all sides.
7. Serve over shredded lettuce with the remaining enchilada sauce and your favorite toppings.

Recipe Variations

• Use ground turkey or chicken instead of beef. For a leaner option that’s still full of flavor.
• Swap the refried beans. Use black beans or pinto beans for a chunkier texture.
• Make it smoky. Add smoked paprika or chipotle powder to deepen the flavor.
• Change the sauce. Use salsa or chopped tomatoes with lime juice instead of enchilada sauce.
• Add veggies. Stir in chopped peppers, corn, or spinach for extra color and nutrients.

Serving Suggestions

• Serve with a side of Mexican rice or cilantro-lime rice.
• Top with sour cream, salsa, or guacamole for added richness.
• Pair with a crisp green salad or corn salad.
• Garnish with cilantro, chopped tomatoes, or sliced olives.
• Offer extra cheese and hot sauce at the table for customization.

Beef and Bean Burritos

Diana

Spice up your dinner routine with these tasty beef and bean burritos. Perfect for a quick and satisfying meal.

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Servings 6 servings

Calories 491

Print Recipe Pin Recipe

Course Ground Beef

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Ingredients

  

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• 1 pound ground beef, lean
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon dried leaf oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon table salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1 can can refried beans, 16-ounce
• 1 cup red enchilada sauce, divided use
• 6 flour tortillas, burrito size
• 2 cups Monterey Jack cheese, shredded, or cheddar jack, or a Mexican blend, divided use
• 2 cups shredded lettuce
• Optional garnishes: cilantro, chopped tomatoes, sour cream, salsa, sliced ripe olives, guacamole

Instructions

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• In a large skillet cook the ground beef, onion, and garlic until ground beef is no longer pink, about 8 to 10 minutes, stirring to break up meat. Drain well.
• Add the chili powder, oregano, cumin, salt, and pepper; simmer for 5 minutes. Add refried beans and half of the enchilada sauce. Cook until heated through; keep warm.
• Arrange the tortilla on the countertop. Add about 1 heaping tablespoon of shredded cheese to the center of each tortilla (about half of the cheese). Top with approximately 1/2 to 2/3 cup of the beef mixture, then end with the remaining shredded cheese.
• Roll tightly, burrito-style, tucking the sides in to encase the mixture completely.
• Heat the burritos in a nonstick skillet over medium heat, turning occasionally, until browned on all sides.
• Serve on a platter lined with shredded lettuce with the remaining enchilada sauce for drizzling and your choice of toppings.

Notes

Make Ahead:

Make the burritos up to step 5, wrap each one in foil, and refrigerate for up to 2 days or freeze in a food storage bag for up to 3 months. Defrost frozen burritos in the fridge overnight.

To reheat a burrito, remove the foil and wrap it in a dampened paper towel. Heat in the microwave until warm, about 2 to 4 minutes.

Nutrition

Calories: 491kcalCarbohydrates: 29gProtein: 28gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 87mgSodium: 1250mgPotassium: 312mgFiber: 5gSugar: 5gVitamin A: 757IUVitamin C: 2mgCalcium: 347mgIron: 3mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword beef and bean burritos

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